Cooking Tackle

I still keep on with Indonesian traditional cake (kue/jajan pasar) that I grew up with, the sticky and chewy of steam glutinous rice flour with sweet coconut filling and drench with coconut milk. A tinge of savory and sweet of coconut filling adds special favor to the cake. The fact, this cake turns out to have many names, such kue mendut, kue bugis, lepat bugis, lapek bugis and rukuk-rukuk. The main ingredients used are remain the same, glutinous rice flour mix with coconut milk as the dough base, the recipe calls for pandan extract to give a natural color, it gives a characteristic traditional delicate scent at the same time . Not to forget, the dough has stuffed with grated coconut cooked with coconut sugar (gula jawa) I have to admit, this is one of the missing cake of my younger age, if you ever know, how much I love the cake and impatiently waiting until my mother had done all the process. My mother call it as Putri Mandi (a princess shower cake) because ...

Sweet Coconut Glutinous Rice Ball ( Len Olen ) is traditional cakes/snack originally from Madura Island , Its an Indonesian island off the north eastern coast of Java which separated from Java by the narrow Strait of Madura . The cake (kue) made from glutinous rice, steamed, toppled with fresh grated coconut and then drench with coconut sugar syrup as a traditional sweetener for thousands years especially most used in Southeast Asia. The flavor and it presentations really give an impression, the use of glutinous rice, freshly grated coconut and the coconut sugar are represented the quintessence of Indonesia archipelago. I grew up with these scrumptious cakes (kue) that my mother used to make for us, the variation of the morning humble breakfast and afternoon snacking absolutely unrivaled.  I want to bring back the cake and memories today, recalling those days, our sweet tooth absolutely pampered. Everyone eager to see my mother bamboo tray filled with...

These are the sticky slice that i highlighted in between my long list dessert to tryout, today I happened to blog after I convinced my self, simply adjusted how to make it without ahead *overnight soaking the sticky rice. My nerves was shaking thinking of either it failed- disappointed or successful-be proud and win! Ketan Srikaya is an Indonesian traditional snack or dessert, a savory steamed soft glutinous rice coated with silky coconuty custard. The combination of the flavors, sweet-savory, sticky-gooey slice is definitely an addictive. I’ve taken my hours of writing an idea, how to make it real with all the complicated that I have, it always fun to deal and took it as challenge. As I have no steamer available that could rest my 18x18 tray inside it so I must have taken a shortcut to make those sticky custardy and coconuty that really looks divine. I have decided to go with water bath baking method instead of steaming it, cover the tray that filled wit...

This is like the bonus during my tea time ritual, the savory treat sticky and gooey from glutinous rice is at once upon a time somewhat I called it a memorable indulges. Those days were full of the unexpected delight from the traditional homemade food and the house always full of surprise, how I wish I can turn back the time… Ketan bubuk is java style glutinous rice topping with grated coconut and then generously dusted with spiced soy powder. To me it’s a perfect match for cup of tea or black coffee and most people especially from central java would have it as a various breakfast before their daily activity. I was drawn in between imaginations and recalled, but what would be worthy is it no longer just an imagination and I finally fallen beyond the classic traditional Javanese simply-humble delight “ Ketan Bubuk ” . The special touch of homemade spiced soy powder it makes the whole package literally delicious! And it’s very caressing the taste bud. The recipe ...